BBQ Bacon Stuffed Peppers (Print Version)
Tender bell peppers loaded with smoky bacon, beef, mushrooms, and melted Cheddar cheese.
# What You'll Need:
→ Vegetables
01 -
3 large bell peppers (red, yellow, or green), tops cut off and seeds removed
02 -
100 grams mushrooms, finely diced
03 -
1 small onion, finely diced
04 -
30 grams gherkins, chopped
05 -
Fresh parsley, chopped (for garnish)
→ Meat
06 -
450 grams ground beef
07 -
100 grams cooked streaky bacon, chopped
→ Dairy
08 -
100 grams mature Cheddar cheese, grated
→ Condiments and Seasonings
09 -
60 milliliters BBQ sauce
10 -
Salt, to taste
11 -
Black pepper, to taste
# Steps to Follow:
01 -
Preheat the oven to 370°F (190°C) or 338°F (170°C) with a fan. Lightly grease a baking dish to prevent sticking.
02 -
Cut the tops off the bell peppers and remove all seeds and membranes. Stand them upright in the greased baking dish.
03 -
In a large skillet over medium heat, crumble and brown the ground beef until fully cooked. Add diced mushrooms and onion, cooking for 2 to 3 minutes until softened.
04 -
Stir in BBQ sauce, chopped cooked bacon, and chopped gherkins. Season with salt and black pepper to taste. Cook for 1 minute to combine flavors.
05 -
Spoon the cooked mixture evenly into each bell pepper. Top each with grated mature Cheddar cheese.
06 -
Cover the baking dish loosely with foil. Bake for 25 to 30 minutes until peppers are tender and cheese is melted and bubbly.
07 -
Remove foil, sprinkle chopped fresh parsley over the peppers. Serve hot with preferred sides such as potato wedges or coleslaw.
# Additional Notes:
01 -
For a balanced texture, finely dice mushrooms, onions, and gherkins to blend smoothly without overpowering the filling.
02 -
Covering loosely with foil during baking retains moisture and prevents the cheese from browning too quickly.
03 -
Add BBQ sauce after browning the meat to preserve its smoky sweetness and avoid burning.
04 -
Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to three days.